DirtyFLRestaurant Inspection Data

MACARONI GRILL

Northwest Executive Center Court
Boca Raton, Florida, 33486
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10860486

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them . - From follow-up inspection 2025-06-17: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1marinara sauce (46F - Cold Holding); pasta angel hair (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked tomato (45F - Cold Holding); tomato grapes cut (50F - Cold Holding); butter (46F - Cold Holding); futachini pasta (46F - Cold Holding) Top make table#2; orzo (58F - Cold Holding); meat sauce (52F - Cold Holding); cut cabbage (58F - Cold Holding); penne pasta (59F - Cold Holding) Bottom of make table raw chicken (52F - Cold Holding); raw shrimp (52F - Cold Holding). Operator stated that all the food was stored at the walk- in cooler and they just replaced it at the table 1.5 hours ago and she stated that she will move all the food to cool down . Warning - From follow-up inspection 2025-06-17: Cooked pasta 52 cooked orzo 52 butter 47-49 degrees Fahrenheit cold holding . Placed in unit within the last 1 hour per operator. Operator has sign on cooler not to use, but in use anyway. . Do not use unit for time temperature control for safety foods until units can maintain at 41 degrees. Admin Complaint
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wing-Monica-Kristian-Maxine - From follow-up inspection 2025-06-17: **Time Extended**

Inspection Date: 6/16/2025

Inspection #: Visit ID: 10734810

  • 12B-13-4:Basic - employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored bottoms of make table .
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1marinara sauce (46F - Cold Holding); pasta angel hair (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked tomato (45F - Cold Holding); tomato grapes cut (50F - Cold Holding); butter (46F - Cold Holding); futachini pasta (46F - Cold Holding) Top make table#2; orzo (58F - Cold Holding); meat sauce (52F - Cold Holding); cut cabbage (58F - Cold Holding); penne pasta (59F - Cold Holding) Bottom of make table raw chicken (52F - Cold Holding); raw shrimp (52F - Cold Holding). Operator stated that all the food was stored at the walk- in cooler and they just replaced it at the table 1.5 hours ago and she stated that she will move all the food to cool down . Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago no label . Operator decided to discard it . Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wing-Monica-Kristian-Maxine

Inspection Date: 12/12/2024

Inspection #: Visit ID: 10734462

  • 29-20-5:Basic - - From initial inspection : Basic - Standing water in handwash sink. At three compartment sink - From follow-up inspection 2024-12-12: **Time Extended**
  • 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On cookline Corrected On-Site - From follow-up inspection 2024-12-12: **Time Extended**

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8739889

  • 29-20-5:Basic - Standing water in handwash sink. At three compartment sink
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 156.4°F Warning
  • 31A-09-4:Intermediate - Handwash sink nonfunctional Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On cookline Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8361330

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents in chemical storage, operator cleaned during inspection Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from pasta boiler in the back prep area Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons in the expo area with the food contact surface upright, operator flipped them Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature 153F, operator drained it and restarted heat booster. Dishwasher temperature 158F Corrected On-Site

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8500916

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In chemicals storage area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 78F in bar area Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spaghetti pasta (48F - Cold Holding) since 3 hours. Operator placed a bag of ice on top to ensure temperature drops and maintain at least at 41F **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinse sauté pan in hand wash sink. Operator reviewed proper procedure with cook. **Corrective Action Taken**